• Journal of Nutrition and Health
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• 제49권3호
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• 한국식품과학회지
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• 제15권4호
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• pp.392-398
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• 1983

식품 압출성형기 (Food Extruder)의 기계적 성질과 제품 특성을 이해하기 위하여 다목적 Pilot plant 용 Single-Screw Extruder를 제작하고 corn grits를 사용한 Extrusion-cooking process의 기계적 성질과 제품 특성을 조사 하였다. Start-up 기간에서 스크류우 회전속도에 따른 열 발생속도를 측정하여 다음과 같은 결론을 얻었다. Start-up 기간에서의 열 발생속도는 스크류우 회전속도 및 원료사입속도에 직접적인 영향을 받았다. 추정된 바렐내부에서의 반죽의 점도는 스크류우 회전속도에 크게 영향을 받았으며 이 점도의 변화로 바렐내부에서의 가열 용융반응이 진행되는 정도를 예측할 수 있었다. Start-up 기간에서의 팽화율은 주로 바렐내부의 온도와 열용융 반응이 일어난 정도에 의존하였다. Corn Grits가 호화되는 바렐온도와 탄화가 일어나는 온도는 회전속도에 따른 체재시간에 크게 영향을 받았다.

• 한국조리학회지
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• 제17권2호
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• pp.126-139
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• 2011

본 연구는 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 조리 실습 교육에 대한 인식 수준을 조사하여 조리교육의 발전 방안을 모색하고자 하는 목적으로 수행되었다. 성과 학년, 졸업학교 유형에 따른 조리 실습 교육에 대한 인식 수준은 다음과 같다. 조리 실습 교육의 흥미도와 필요성은 매우 높으나, 조리 실습 교육의 실시 정도에 대해서는 부족하다고 느끼고 있었다. 효과적인 조리 실습 교육을 위해서는 이론 교육과 실습시연이 필요하다고 인식하고 있었으며, 호텔요리와 기능사요리에 중점을 두기를 희망하고 있었다. 또한 교사의 자세한 실습 시연과 보충실습을 할 수 있는 장소가 제공되기를 희망하였다. 변인에 따라서는 남학생과 고학년, 전문계고 출신 학생들이 긍정적인 응답을 하였다. 결론적으로 교육과정에서 실습의 비중을 높이고, 다양한 프로그램의 개발 및 적용, 열린 실습실의 운영, 사회 변화를 반영한 교육과정 편성 등을 통해 자기 주도적으로 성취 욕구를 발산할 수 있는 기회가 제공된다면 조리 실습 교육은 더욱 활성화될 수 있을 것으로 사료된다.

• 한국화재소방학회논문지
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• 제24권1호
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• pp.134-139
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• 2010

"2008년도 화재통계연보"에 따르면 화재 발생의 약 34%가 호텔, 식당, 주택 등과 같은 실내 화재이고 그 중에서 약 53% 이상이 주방에서 발생하고 있다. 이에 최근에 국내에서는 공동주택내 주방의 화재소화 설비로써 주로 자동식 소화기를 사용하고 있고 형식 승인은 "자동식 소화기의 형식 승인 및 검정기술기준(KOFEIS 0101-1)"을 따르고 있다. 하지만 자동식 소화기 성능 평가 기준내의 한가지 환경조건만으로는 실제 주방에서 자동 소화기의 성능을 검증하는 것에 한계가 있다. 그러므로 다양한 주방 구조에 따라 화재 감지 특성에 대한 연구가 필요하다. 본 연구에서는 주방에서 레인지 주변의 형상에 따라 감지시간에 대한 영향을 수치해석 하였고 그 결과 화재 감지 시간의 차이가 약 100초 가량 차이가 났다. 또한 후드의 작동 여부에 따라서도 감지 특성이 다르게 나타났다. 이러한 결과를 바탕으로 주방 내에서 조리용 기름의 화재 제어를 위한 성능 평가 기준을 검증하고 개선하는데 활용될 수 있다.

• 한국식생활문화학회지
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• 제11권4호
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• pp.465-473
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• 1996

The purpose of this study was to evaluate microbiological hazards in the steps of production, transportation and selling of hamburger and sandwich that were marketed in CVS, then to identify methods of control. The reasults are as follows: As the reasult of operation surroundings of manufacturerand reserch of circulation, $4{\sim}6$ hours are needed from manufacturer to CVS. Also transportation car mean temperature was $10^{\circ}C$ which exceeds the standard of $7^{\circ}C$ or below. Hamburger: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, microbes of cold holding and reheat after cold holding was within standard value. But in the case of room temperature microbes exceeded standard value. Sandwich: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, total plate counts of cold holding and reheat after cold holding was within standard value. But in the case of room temperature holding after 24 hours total plate counts exceeded standard value. In the case of room temperature holding the number of microbes increased according to the passage of time. As a reasult of food poisoning bacteria, it was negative in every test in sample against V. parahaemolyticus, Salmonella, S. aureus.

• 한국조명전기설비학회:학술대회논문집
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• 한국조명전기설비학회 2006년도 춘계학술대회 논문집
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• pp.387-390
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• 2006

This paper presents a novel soft-switching PWM utility frequency AC to high frequency AC power conversion circuit Incorporating boost-half-bridge inverter topology, which is more suitable and acceptable for cost effective consumer induction heating applications. The operating principle and the operation modes are presented using the switching mode and the operating voltage and current waveforms. The performances of this high-frequency inverter using the latest IGBTs are illustrated, which includes high frequency power regulation and actual efficiency characteristics based on zero voltage soft switching (ZVS) operation ranges and the power dissipation as compared with those of the previously developed high-frequency inverter. In addition, a dual mode control scheme of this high frequency inverter based on asymmetrical pulse width modulation (PWM) and pulse density modulation (PDM) control scheme is discussed in this paper in order to extend the soft switching operation ranges and to improve the power conversion efficiency at the low power settings. The power converter practical effectiveness is substantially proved based on experimental results from practical design example.

• 한국잠사곤충학회지
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• 제17권1호
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• pp.1-26
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• 1975

These studies were attempted to find out the optimum silk reeling system by use of automatic silk reeling machine to increase raw silk yield and reeling efficiency with various silk reelable cocoons. The obtained results are as follows; 1. The mean silk reelability ratio(X)of the Korean cocoons during the last ten years was 61 per cent, beside 64.7 per cent in autumn cocoon and 57.3 per cent in spring cocoon. However, the ratio variation of autumn cocoons was larger than that of spring cocoons. 2. A positive correlation between cocoon filament breaks during its process and silk reelability levels was shown to be significant. The cocoons of both poor and good reelability evidenced "J" shape distribution on the filament break graph by the order of reeling cocoon end. Many bave breaks were found at the inner shell of the cocoons, or in case of poor reelability cocoons. 3. The morphology of broken cocoon ends during the process was classified into A, B, C, D, E and F types, The occurrence of B type was majority, but that of F type was minority among them. 4. In case of the cocoon cooking, H-type ion-exchanged soft water was better for good reelability cocoons, Na and H-type ion exchanged neutral soft water for those of fair reelability, and alkaline (Na-type) soft water for those of poor reelability, respectively. 5. The modification of cooking water by mixing the above different types of water (50％ Na-type and 50％ H-type passed by standard natural water; 75％ Na-type and 25％ H-type passed by hard natural water; 25％ Na-type and 75％ H-type passed by soluble natural water) made higher yield of raw silk with tess breaks of thread. 6, In case cocoon ends groping water included sodium hexametaphosphate as much as 800 ppm. the groping efficiency and raw silk yield of cocoon was improved. The effect was pronounced in case of poor reelability cordons. 7. The most reasonable cocoon cooking and silk reeling condition for automatic silk reeling process were observed to be rather incomplete cook with good reelability cocoons and optimum cook with poor reelability cocoons succeeded by the reeling bath temperature of 45$^{\circ}C$, 8. The reasonable silk reeling velocities were observed to be about 150m per min. for good reelability cocoons, 120m per min. for fair reelability ones and 90 to 120m per min. for poor reelability ones. 9. In order to improve the raw silk yield of cocoons and reeling efficiency, the cocoon stand-by-ratio for reeling should be kept at the level of 40 per cent for good reelability cocoons or at 60 per cent for poor reelability ones beside necessary end found cocoon condition.

• 한국조리학회지
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• 제19권5호
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• pp.280-295
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• 2013

본 연구는 조리 실기 교육에 있어서 어떤 교육방법이 가장 효과적인지 알아보고 실험 대상에 따라 어떤 학습방법이 효과적인지 알아보고자 차이를 분석하였다. 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 1,2,3,4,학년과 남녀를 비율을 생각하여 설문지를 배부하였으며 조리 실습 교육을 향상시키고자 외부 프로그램과 현재 수업의 만족도와 희망도를 알아보고 추가적으로 더 학습 하여야야할 요인은 무엇 인지 알아보고자 하였다. 고학년으로 갈수록 이론의 중요성을 인식하고 있었고 현재 진행되고 있는 수업은 기능사 중심 이였으며 학생들은 단지 먹기 위한 조리가 아니라 예술로서 조리에 대한 접근을 하고 있어 창작요리나 융합요리에 대한 관심이 증가 하고 있었다. 수업 시 평가는 전반적인 부분의 고른 평가를 원하고 있어 평가에 대한 기준을 세울 필요성이 있으며 세계화의 시대로 인하여 해외 취업에 대한 관심과 조리의 세계화를 위해서 외국어 분야에 대한 공부의 필요성을 느끼고 있었다. 이에 본 연구에서는 조리교육서비스 현재 상태를 알아보고, 이를 통하여 대학 조리 실습교육 품질을 결정하는 요인을 도출해 보았으며, 20개의 품질속성에 대해 요인분석을 이용하여 해석한 결과, 이론교육만족도, 실기교육만족도, 평가만족도, 외부교육만족도를 도출하였다.

• 공업화학
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• 제29권6호
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• pp.746-752
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• 2018

본 연구에서는 마이크로웨이브 에너지를 이용하여 폐식용유로부터 바이오디젤을 제조하고, Box-Behnken 설계를 이용하여 공정의 최적화를 설계하였다. Box-Behnken 설계의 계량인자는 메탄올/유지 몰비, 마이크로웨이브 조사세기, 반응시간으로 설정하였고, 계측인자는 FAME 함량이다. 기초실험 결과 산가에 관계없이 계량인자인 메탄올/유지 몰비(8~10)와 반응시간(4~6 min)의 범위는 동일하게 설정하였으며, 마이크로웨이브 조사세기의 경우 산가 1.30 mg KOH/g (8~12 W/g)와 2.00 mg KOH/g (10~14 W/g)로 설정하였다. Box-Behnken 설계에 의해 예측된 바이오디젤 제조공정의 최적조건은 산가 1.30 mg KOH/g인 폐식용유의 경우 메탄올/유지 몰비(7.58), 마이크로웨이브 조사세기(10.26 W/g), 반응시간(5.1 min)이었고, 산가 2.00 mg KOH/g의 경우 메탄올/유지 몰비(7.78), 마이크로웨이브 조사세기(12.18 W/g), 반응시간(5.1 min)로 산출되었다. 이때 예측 FAME 함량은 각각 98.4, 96.3%로 나타났으며, 실제 실험을 통한 오차율은 0.3% 이하로 나타났다. 따라서 마이크로웨이브를 이용한 바이오디젤의 제조공정에 Box-Behnken 설계를 적용할 수 있을 것으로 사료된다.

• Journal of Nutrition and Health
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• 제30권6호
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• pp.704-714
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• 1997

The purpose of this survey was to investigate the operation and the environment of foodservice in elementary schools nationwide. A questionnaire about foodservice management to practice and foodservice operation was mailed to dietitians of each school . Of the 1, 416 schools that participated in this survey, 388 schools were selected for analysis. The main results of this study are as follows. More schools in small cities . Education levels of dietitians were significantly different from area to area. Mean total length of employment for dietitians at school foodservice was 4.7 years and varied significantly by area and the type of foodservice system. Foodservice has been operated for 2-5 years in most of schools. Schools in large cities served more people than those in small cities and rural areas. Also , schools adapting conventional foodservice system served more people than those adapting commissary or joint management system. Foodservice expense also veried significantly by area and foodservice systems. Mean foodservice expense per meal were significantly higher in schools adapting commissary system than those adapting other systems. Most schools employed dietitians, cooks, and assistant cooks, but not engineers not drivers. Mothers of students were working voluntarily. The degree of participation by mothers in cooking , serving , and cleaning was higher in schools of small cities and rural areas than those in large cities, in schools adapting commissary or joint management system than those adapting conventional system. Education and training ranked as personnel management had one of the hardest tasks. Education and training of employees were also difficult for dietitians, especially in commissary or joint management systems. Percentage of schools having separate lunchroom was higher in small cities rural areas than in large cities, in joint management or commissary system than conventional system. Most difficult matters in serving was the portion control. Over 40% of schools did not use standard recipes. Menu cycles were shorter in schools in small cities and rural areas which adapted the joint management system than area other schools. Except refrigerators, thermos , display racks, sterilizers, sinks, worktables, and table, all other equipment were insufficient in most of schools. More than half of the schools didn't have rice cookers, flatware racks, and distributing carts which are stated plainly in detailed enforcement regulations for school foodservice. Cooking equipments were described as the most needed by dietians. According to the results of this survey, many and urgent problems need to be addressed improve the quality of school foodservice . Lunchroom setups, effective personnel management and expenses, recipes standardization, serving size control and regular checking and repairing of equipments are all problems to be addressed.